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Sauteed Green Beams With Mustard Vinaigrette

Sauteed Green Beams With Mustard Vinaigrette

A classic vegetable side, green beans pair well with meat, chicken, and fish so this is a great, simple recipe to have in your back pocket to whip up quickly. Green beans are low-carb, keto-friendly, and delicious when crunchy, but they run the risk of getting overcooked fast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Vegan Recipes
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

  • 3 tablespoons extra-virgin olive oil divided
  • 1 small shallot minced
  • 1½ teaspoons whole-grain mustard
  • ¾ teaspoon red wine vinegar
  • ¼ teaspoon minced fresh thyme
  • ⅛ teaspoon table salt Pinch pepper
  • 8 ounces green beans trimmed

Method
 

  1. Whisk 2 tablespoons oil, shallot, mustard, vinegar, thyme, salt, and pepper together in bowl; set aside.
  2. Heat remaining oil in 12-inch nonstick skillet over medium heat until shimmering. Add green beans and 2 tablespoons water. Cover and cook, without stirring, until green beans are bright green and almost tender, about 5 minutes.
  3. Uncover and continue to cook, stirring occasionally, until green beans are spotty brown, 3 to 4 minutes; transfer to serving platter. Whisk vinaigrette to recombine, then drizzle over green beans. Season with salt and pepper to taste. Serve.